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Shrimp fried rice is one of those quick meals that feels so much better than the effort it takes to make it. Juicy shrimp, scrambled eggs, veggies and chilled rice get tossed with soy sauce, oyster sauce and sesame oil for plenty of savory flavor. I love that it comes together in just 25 minutes and makes great use of leftover rice. Get your wok nice and hot and dinner is on the table fast.
Why You’ll Love It
This simple 25-minute shrimp fried rice is made with eggs, vegetables and chilled jasmine rice, plus Chinese seasonings for a savory wok-fried finish.
Better than takeout: Juicy shrimp, fluffy eggs and savory fried rice make this one seriously satisfying dinner.
Ready in 25 minutes: Once everything is prepped, the actual cooking goes really quickly.
Perfect for leftover rice: Yesterday’s chilled rice is actually better here because it fries up beautifully instead of turning soft and clumpy.
Easy to customize: Change up the vegetables, add more shrimp or toss in whatever needs using up in the fridge.
If you love fried rice, also check out my kimchi fried rice, chicken fried rice, hibachi fried rice, spam fried rice and this leftover turkey fried rice.
Easy Shrimp Fried Rice Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Eggs: Beaten egg is scrambled first and folded back into the rice at the end.
Minced garlic: Cooked briefly to release aroma before adding vegetables. You can add a pinch of garlic powder too for a bolder flavor.
Mixed vegetables: Stir fried for color and balance within the rice.
Shrimp: Sear quickly and mix into the rice once just cooked. If using frozen shrimp, thaw and pat shrimp dry before searing.
Jasmine rice: Cooked ahead and chilled. Leftover cooked rice separates much better than freshly cooked rice which would clump. Any long grain white rice will work.
Light soy sauce: Seasons the rice evenly during stir frying.
Oyster sauce: Adds savory depth to the finished dish.
Sesame oil: Stirred in near the end for aroma and nutty taste.
How to Make Shrimp Fried Rice
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Heat the pan: Warm a little oil in a wok or wide pan until hot.
Cook the eggs: Scramble the eggs until just set, then transfer them out of the pan.
Build the aromatics: Sauté shallots and garlic in the same skillet or wok until fragrant and softened.
Cook the vegetables: Add peas and carrots or veggies of choice and stir fry until heated through, stirring frequently.
Sear the shrimp: Pat your shrimp dry. Add shrimp in a single layer and cook briefly on each side before mixing. Avoid overcooking them.
Add the rice: Stir in chilled rice and break up clumps with a spatula.
Return the eggs: Fold the cooked eggs back into the rice mixture.
Season the dish: Add soy sauce, oyster sauce and sesame oil, stirring to coat evenly.
Finish cooking: Continue stir frying until the rice is hot and evenly seasoned.
Substitutions and Variations
Switch the vegetables: Use fresh or frozen peas, carrots and corn, or add mushrooms, bean sprouts, bok choy, water chestnuts or bamboo shoots.
Change the protein: Add extra shrimp or swap it for diced cooked chicken or tofu.
Onion substitution: Replace shallots with finely chopped onion.
Another garnish: Green onions are good for garnish or you could use cilantro instead for a fresh pop.
Add some crunch: Toss in cashews for extra texture.
Soy sauce: You can use dark soy sauce if that’s all you have, or some light and some dark. Dark soy sauce adds color and a touch of sweetness.
Optional add-ins: Throw in some bean sprouts or bok choy a couple of minutes before the end of the cooking time, or include cashew halves or another vegetable such as thinly sliced mushrooms. Sliced bamboo slices or water chestnuts would be absolutely delicious in this.
Serving Suggestions
Appetizers: Begin your meal with a Chinese chicken salad or wonton noodle soup.
Side dishes: Pair your shrimp stir fry with crispy crab cake egg rolls or salt and pepper pork chop bites. You can offer more soy sauce, fish sauce and/or some hot sauce at the table so everyone can customize their bowl.
Desserts: End with dragon fruit ice cream or jiggly Japanese cheesecake.
How to Store
Store: Refrigerate leftover shrimp fried rice in an airtight container for up to 3 days.
Freeze: Freeze in an airtight container or freezer-safe bag for up to 2 months. Keep in mind the shrimp may be slightly softer after freezing and reheating.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat in a hot skillet with a small splash of water or oil until steaming hot throughout. You can also microwave individual portions until heated through.
Top Tips
Cold rice really is best: Day-old rice straight from the refrigerator is ideal because the grains are drier and separate easily in the wok.
Get the pan hot: A hot wok or skillet helps fry the rice instead of steaming it. Give the rice a few moments between stirs so it can pick up a little browning.
Dry the shrimp first: Pat the shrimp well with paper towel before cooking so they sear rather than release water into the pan.
Don’t overcook the shrimp: They only need about a minute per side at this stage since they’ll continue heating when everything is combined.
Go easy on the sauce: Add the sauces gradually. You want the rice seasoned and savory, not wet or swimming in sauce.
Best Fried Rice with Shrimp FAQs
Yes, although chilled leftover rice gives you the best texture. If you’re starting with fresh rice, use a little less water when cooking it, then spread the cooked rice out on a baking sheet so the steam can escape and let it cool before frying. The goal is dry, separate grains rather than warm, moist rice.
2 or 3 tablespoons should be sufficient but you might need more if your heat is very high, your wok is very large or your cooked rice is a day or more old and very dry. Adding too much oil at the start can result in a greasy dish, so add a splash at a time whenever needed.
Cold, day-old rice is best because it’s drier and less likely to clump. A very hot wok or skillet is also key. Let the rice sit briefly between stirs so it can fry and lightly brown rather than steam.
Shrimp Fried Rice Recipe
Shrimp Fried Rice
Equipment
Ingredients
- 2 to 3 Tablespoons cooking oil
- 6 eggs, large
- ¼ Cup shallots, about 4 shallots, sliced
- 2 Tablespoons garlic, minced
- 1 ½ Cups frozen mixed vegetables, such as peas, corn and carrots
- 12 Ounces shrimp, 170 Grams, peeled and deveined
- 6 Cups jasmine rice, cooked and chilled
- 2 Tablespoons light soy sauce
- 2 Tablespoons oyster sauce
- 2 Teaspoons sesame oil
- salt and black pepper, to taste
Optional Garnish
- 2 green onions, sliced
Instructions
- Heat half the oil in a wok or large pan over medium-high heat.
- Beat eggs in a bowl until even before adding to the pan or crack eggs directly into the pan and scramble until just cooked. Break up larger chunks as needed.
- Transfer the scrambled egg to a bowl and set aside.
- Add another splash of oil plus the garlic and shallot to the wok and sauté until the garlic is golden and the shallots are translucent.
- Add mixed veggies and stir-fry until cooked through.
- Push everything in the pan to one side or, if using a wok, up the sloped sides.
- Add more oil only if needed. Add shrimp in a single layer and sear undisturbed for 1 minute.
- Flip with tongs and cook for another minute, then mix everything in the pan.
- Add the chilled rice, breaking apart any clumps with your spatula as you stir.
- Once the rice is fully separated, mix in the scrambled eggs and cook for another 5 minutes
- Add light soy sauce, oyster sauce, sesame oil, salt and black pepper (to taste) to the rice.
- Increase the heat to high and pan-fry for about 3 minutes, stirring frequently to coat the rice evenly.
- Garnish with green onions if liked and serve immediately.
Notes
Get the pan hot: A hot wok or skillet helps fry the rice instead of steaming it. Give the rice a few moments between stirs so it can pick up a little browning.
Dry the shrimp first: Pat the shrimp well with paper towel before cooking so they sear rather than release water into the pan.
Don’t overcook the shrimp: They only need about a minute per side at this stage since they’ll continue heating when everything is combined.
Go easy on the sauce: Add the sauces gradually. You want the rice seasoned and savory, not wet or swimming in sauce.
Nutrition
Shrimp fried rice combines tender shrimp, scrambled eggs, vegetables and rice with garlic, shallots and savory sauces. Soy sauce and oyster sauce season the rice evenly, while sesame oil adds aroma at the end. Making fried rice is a quick and easy process using a wok over a high temperature. This perfect fried rice offers juicy shrimp and tasty egg distributed throughout the rice and can be enjoyed as a main dish or as a side dish with steak, pork, chicken or another protein.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
